Automated belt cooking machine pancakes or the like

ABSTRACT

An automated belt cooking machine ( 10 ) for pancakes and the like food products has upper and lower overlapping, thermally conductive belts ( 12, 14 ), counter-rotatably mounted to a frame ( 16 ) so that, in use, a bottom run ( 30 ) of the upper belt ( 12 ) and a top run ( 32 ) of the lower belt ( 14 ) co-operate to convey food ( 40 ) to be cooked. The lower belt ( 14 ) extends a predetermined distance to one side of the upper belt ( 12 ) so as to provide a dispensing platform portion ( 38 ) for dispensing thereon the food to be cooked ( 40 ), so that the food ( 40 ) is conveyed towards a mouth ( 52 ) formed between the upper belt and lower belts ( 12, 14 ) and thereafter is conveyed sandwiched between the bottom and top run ( 30, 32 ). Upper and lower heating platens ( 26,28 ) are mounted to the frame ( 16 ) and are in thermal contact with the bottom and top run ( 30, 32 ), wherein the food to be cooked ( 40 ) is initially exposed to heat from the lower platen ( 28 ) conducted through the dispensing platform portion ( 38 ).

FIELD OF THE INVENTION

The present invention relates to an automated belt cooking machine forpancakes or the like food products. In particular, the present inventionrelates to an improved machine for cooking pancakes by dispensing aliquid batter onto a movable thermally conductive belt and bringing theliquid batter into thermal contact with upper and lower electricallyheated platens or hot plates. More particularly, the present inventionrelates to such an improved machine having a pair of overlapping,counter-rotating, thermally conductive belts in which the liquid batteris deposited onto a lower or underlying belt in thermal contact with alower platen and then conveyed in the direction of an upper or overlyingbelt in thermal contact with an upper platen so that the batter entersthe mouth between the counter-rotating belts with its bottom surfacefirst exposed to heating before its top surface, thereby assisting inthe release of gases trapped in bubbles produced by heating the batterbefore the batter becomes sandwiched between the belts, thus avoidingdisrupting the structure of the cooked pancake.

BACKGROUND ART

Automated belt cooking machines have been used in the prior art to cookcertain food products, such as pancakes, meat patties, and fillets offish and chicken. The prior art includes single belt cooking machines,particularly of the bar type or open mesh conveyor type, series beltcooking machines, and overlapping belt cooking machines. Single beltcooking machines, though commonplace, are illsuited for cooking foodproducts that require the application of heat to the top and bottom ofthe food to be cooked.

Where such attempts have been made with single belt cooking machinesutilizing overlapping platens to heat the top and bottom of the foodalong the run of the belt, as in U.S. Pat. No. 3,965,807 and U.S. Pat.No. 3,739,711, a single conveyor pushes the food to be cooked over alower platen and under an upper platen so that direct thermal contactbetween the platens and the food is achieved. However, where the food tobe cooked consists of, or includes, a bubble forming substance, such asbatter, bubbles are formed between the platens and the gases trappedtherewithin are prevented from being released peacefully from the top ofthe food being cooked by pressure exerted against the expanding food bythe upper platen. Instead the gases are likely to be released violentlyfrom the sides or bottom of the food being cooked, lending to adisrupted structure of the cooked food. Furthermore, the direct contactbetween the platens and the food and the likely bursting of bubblesrequires that the platens be cleaned regularly, meaning that themachinery will suffer down-time resulting in lost productivity during acool down and cleaning period. Also, the open structure of the singleconveyor used in the above patents means that the food is likely tobreak up or become embedded in the open structure, therefore requiringcleaning of the conveyor and surrounding structures to remove the bakedon fragments of the food.

Where attempts have been made with series belt cooking machines to cookfood products that require the application of heat to the top and bottomof the food to be cooked, as in U.S. Pat. No. 4,667,589 and No.5,077,072 the food is initially cooked on an underside as it passes onan upper conveyor and is then flipped onto a lower conveyor wherein itis cooked on the opposite side, optionally followed by flattening thecooked food by sandwiching between belts. As such attempts require atleast two flights of conveyors and a flipping manoeuvre to transfer thefood from one conveyor to another, the machinery needed to achieve thedesired cooked food product is more complicated and prone to failurethan overlapping belt cooking machines.

Where attempts have been made with overlapping belt cooking machines tocook food products that require the application of heat to the top andbottom of the food to be cooked, as in U.S. Pat. No. 5,044,264 and U.S.Pat. No. 5,458,051, a pair of opposed, counter-rotating belts,particularly of the Teflon coated over fibreglass fabric type, conveythe food between heated upper and lower platens which are in thermalcontact with the portions of the upper and lower belts respectively thatmake contact with the food, so that heat generated by the platens isconducted through the belts and into the top and bottom of the food tobe cooked. However, the superimposed location of the upper and lowerplatens is such that the food to be cooked is exposed to heat conductedthrough both the upper and lower belts simultaneously, and the paralleldisposition of the upper and lower platens is such that no allowance ismade for the usual increase in thickness of the food as it is beingcooked between the platens. The simultaneous application of heat to thetop and bottom surfaces of the food whilst the food is sandwiched andconveyed between the counter-rotating belts does not allow, it isassumed, for the gradual and peaceful release of gases trapped inbubbles formed on the surface of the food, particularly from the top ofthe food, causing disruption of the interior and surface structure ofthe food product as the bubbles burst out of the sides of the food.

It is an object of the present invention to overcome, or at leastsubstantially ameliorate, the disadvantages and shortcomings of theprior art.

SUMMARY OF INVENTION

According to the present invention, there is provided an automated beltcooking machine for pancakes and the like food products comprising upperand lower overlapping, thermally conductive belts, said belts beingcounter-rotatably mounted to a frame for said machine so that, in use, abottom run of said upper belt and a top run of said lower beltco-operate to convey food to be cooked into said food products betweensaid upper and lower belts, said lower belt extending a predetermineddistance to one side of said upper belt so as to provide a dispensingplatform portion of said top run of said lower belt for dispensingthereon said food to be cooked, so that, in use, said food is conveyedin a direction towards a mouth formed between said bottom run of theupper belt and said top run of the lower belt to receive said food andthereafter is conveyed sandwiched between said bottom run and said toprun to a downstream end of said lower belt, upper and lower heatingplatens mounted to said frame and in thermal contact with said bottomrun of the upper belt and said top run of the lower belt, respectively,wherein said food to be cooked is initially exposed to heat from saidlower platen conducted firstly through said dispensing platform portionof said top run and then continually through the remaining portion ofsaid top run toward said mouth so as to assist in the release of gasestrapped in bubbles produced by heating said food before said food issandwiched between said bottom run and said top run, and wherein saidfood to be cooked is then exposed to heat from said upper platenconducted through said bottom run as well as from said lower platenconducted through said top run so as to cook said food products.

It is also preferred that said machine includes a dispensing apparatusfor said food having a dispensing outlet located substantially over saiddispensing platform portion.

In a further preferred form, said bottom run of the upper belt and saidtop run of the lower belt converge towards said mouth formed betweensaid bottom and top runs to receive said food.

Still further, said upper platen is pivotally mounted to said frame soas to allow for adjustment or variation in the distance between saidlower and upper platens to accommodate different thicknesses andexpansion of said food being cooked. The upper platen may be pivotallymounted adjacent said mouth and may be subject to a pivotal bias forretaining a predetermined distance between said lower and upper platensprovided by a spring means.

Preferably, said machine includes an antiroller mounted to said frameadjacent said downstream end of said lower belt, said antiroller andsaid lower belt being adapted to rotate in the same direction so that,in use, said food products are peeled off said lower belt by therotation of said antiroller. A similar antiroller arrangement ispreferably mounted adjacent the downstream end of said upper belt.

BRIEF DESCRIPTION OF THE DRAWINGS

In order that the invention may be readily understood and put intopractical effect, reference will now be made to the accompanyingdrawings, in which:—

FIG. 1 is a schematic front view of an automated belt cooking machineaccording to a first preferred embodiment of the present invention,

FIG. 2 is an isolated, schematic front view of the arrangement of upperand lower belts, platens and antirollers of the machine of FIG. 1showing food at various stages of being cooked and being releasedtherefrom,

FIG. 3 is a schematic front view of the downstream end of the lower beltand adjacent antiroller showing a cooked food product being peeled offthe lower belt,

FIG. 4 is a schematic front view of an automated belt cooking machineaccording to a second preferred embodiment of the present invention,

FIG. 5 is a schematic front view of the downstream end of either theupper belt or the lower belt showing a preferred belt tracking controland timing arrangement,

FIG. 6 is a plan view of a portion of a belt used in the belt trackingcontrol and timing arrangement of FIG. 5,

FIG. 7 is a schematic front view of an arrangement of upper and lowerbelts of an automated belt cooking machine similar to the machine shownin FIG. 1 showing an upper and lower belt joint arrangement,

FIG. 8 is a schematic front view of an arrangement of upper and lowerbelts of an automated belt cooking machine similar to the machine shownin FIG. 4 showing another upper and lower belt joint arrangement, and

FIG. 9 is a perspective view of a lower belt used for imprinting artworkonto food being cooked by a preferred machine of the invention.

BEST MODES FOR CARRYING OUT THE INVENTION

The automated belt cooking machine 10 shown in FIG. 1 includes an upperbelt 12 and a lower belt 14 mounted to a frame 16. The upper belt 12 isrotated in an anticlockwise direction over motor driven roller 18 andidler roller 20, and the lower belt 14 is rotated in a clockwisedirection over motor driven roller 22 and idler roller 24. The upper andlower belts 12, 14 are, in this embodiment, fabricated of a thinfibreglass fabric coated with Teflon, to provide sufficient flexibility,high temperature resistance, thermal conductance, and non-stickcharacteristics to releasably support and cook most foods.

The upper belt 12 surrounds an upper heating platen 26, and the lowerbelt 14 surrounds a lower heating platen 28, the platens 26, 28 beingheated electrically in this embodiment. The platens 26, 28 are inthermal contact with sections of the bottom and top runs 30, 32respectively, of the belts 12, 14 so that heat generated by the platens26, 28 is transferred to those heated sections 34, 36, respectively, ofthe bottom and top runs 30, 32. The upper and lower heating platens 26,28 are disposed in an offset relationship such that the lower platen 28is located underneath and to the left of the upper platen 26. By virtueof the counter-rotation of the belts 12, 14, the bottom and top runs 30,32 co-operate to convey food being cooked in a left to right direction.

The lower belt 14 is mounted to the frame 16 slightly to the left ofwhere the upper belt 12 is mounted to the frame 16 so that the top run32 of the lower belt 34 extends to the left side of the upper belt 12 bya distance necessary to provide a dispensing platform portion 38 of thetop run 32 of the lower belt 14 onto which food to be cooked, such as,in this embodiment, batter 40 for the cooking of pancakes, is dispensed.The dispensing platform portion 38 is part of the heated section 36 ofthe top run 32 of the lower belt 14 and so batter 40 dispensed thereonis immediately exposed to heat from the platen 28 conducted through thedispensing platform portion 38 of the top run 32 to start the cookingprocess.

Mounted to the frame 16 substantially over the dispensing platformportion 38 is a peristaltic pump 42 with flexible inlet tube portion 44and flexible outlet tube portion 46. Batter 40, prepared by mixing in astationery bowl 48 of an orbital mixer device 50, is fed inpredetermined amounts through pump inlet tube portion 44 by the actionof the peristaltic pump 42 to pump outlet tube portion 46 before thepumped amounts of batter 40 are deposited according to a predeterminedtiming sequence onto the dispensing platform portion 38.

As particularly shown in FIG. 2, the dispensed batter 40 is conveyed onthe top run 32 of the lower belt 14 towards a mouth 52 formed to receivethe batter 40 between the bottom and top runs 30, 32 by theirconvergence upstream of the mouth 52. The convergence of the bottom andtop runs 30, 32 is caused by the inclined mounting position of the upperbelt 12 with respect to the mounting position of the lower belt 14, andby the mounting locations of the platens 26, 28 pressing against theirrespective belt runs 30, 32, resulting in a wedging effect as the batter40 is conveyed on the top run 32 towards the mouth 52 and thereaftersandwiched between the bottom and top runs 30, 32 to a downstream end ofthe lower belt 14.

As the batter 40 is being conveyed on the top run 32 towards the mouth52, its continual exposure to heat from the platen 28 conducted throughthe top run 32 continues the cooking process and the batter 40 graduallyexpands, causing gas filled bubbles to be formed on the exposed surfacesof the batter 40. A significant number of these bubbles burst releasingthe trapped gas before the partially cooked batter 40 reaches the mouth52 and is then sandwiched between the bottom and top runs 30, 32. Theprovision for the gradual and peaceful release of gases trapped inbubbles produced by heating the batter 40 before the batter 40 becomessandwiched between the belts 12, 14 avoids the problem of a significantnumber of bubbles bursting or erupting out of the sides of the batter 40whilst the batter 40 is so sandwiched, the result of which would be todisrupt the interior and surface structure of the pancake.

The batter 40 is exposed to heat from both of the platens 26, 28 whilstit is sandwiched between the belts 12, 14, thereby continuing thecooking process and the gradual expansion of the batter 40.

The platen 26 is pivotally mounted to the frame 16 by a shaft 54 that islocated adjacent the mouth 52, and there is a balancing spring 56 fixedat a first end thereof to the frame 16 and at a second end thereof tothe pivoting end of the platen 26. Also, the position of the pivotalshaft 54 can be adjusted manually up or down. The distance between theplatens 26, 28 downstream of the mounting shaft 54 is thus able to varyupwardly and downwardly by pivotal movement of the platen 26 toaccommodate the expansion in size (particularly height) of the batter 40and to accommodate a variety of differently sized food being cooked.This pivotal mounting arrangement can accommodate some variation ofthickness and expansion of the batter (for example, due to the differentviscosity/size), however, for the purpose of providing for a differentmix or product, a manual adjustment of the pivot height position isprovided.

The outward pressure against the platens 26 and 28 caused by expansionof the batter 40 enhances heat transfer through the belts 12, 14, withminimal loss of heat that might otherwise predominantly be caused by theforming and bursting of bubbles on the batter surface. Also, thepressure improves the contact between the belts and platens, thereforeincreasing the heat transfer efficiency.

The batter 40 is fully cooked into a pancake 58 by the time it exitsfrom between the platens 26, 28 at the downstream end of the belt 14.

In order to further ensure that the pancakes 58 not, as mightoccasionally occur in prior art automated belt cooking machines, stickto the belt 14 when it is desired that they be released from thedownstream end, there is provided an antiroller or separation roller 60mounted to the frame 16 adjacent the driven roller 22 and adapted torotate in the same direction as the belt 14 so that the pancakes 58 arepeeled off the belt 14 by the rotation of the antiroller 60. Theantiroller 60 has a surface linear speed that is very similar (if notidentical) to that of the belt 14 so that the antiroller 60 serves, ineffect, as an extension of the belt 14 as it winds around the drivenroller 22. The diameter of the antiroller 60 is preferably about 0.5 to3 times the thickness of the pancake 58 and there is a small gap 62 of,say, 1 mm between the belt 14 and the antiroller 60, which gap 62 issufficiently large to avoid contact therebetween but is sufficientlysmall to prevent the pancake 58 entering the gap 62. The surface of theantiroller 60 is, in this embodiment, fabricated of, or surface treatedwith, a suitable non-stick material. Although not shown, the rotation ofthe antiroller 60 may be achieved by a timing belt or directly through adrive belt or band from the driven roller 22 or a suitable gearingarrangement. There is also provided an antiroller or separation roller63 mounted to the frame 16 adjacent the downstream end of the bottom run30 of the belt 12 and adapted to rotate in the same direction as thebelt 12 so that the pancakes 58 are assisted in peeling off the belt 12by the rotation of the antiroller 63. The surface linear speed,diameter, gap size, surface characteristics, and motive mechanism of theantiroller 63 are similar (if not identical) to those for the antiroller60.

When each pancake 58 peels off the belts 12, 14 by the action of theantirollers 60, 63, the pancake 58 falls into a tray 64 kept warm by aheating element 66, from which tray 64 the pancakes 58 may be retrieved.

The heating temperature of the platens 26, 28 and numerous otherparameters that dictate the operation of the machine 10 are controlledby a control interface 68 and are monitored by a display panel 69. Anextraction fan 70 located above the overlapping belts 12, 14 exhaustsexcess heat to atmosphere.

Turning now to the automated belt cooking machine 80 shown in FIG. 4,unless otherwise indicated, the machine 80 has similar features to thefeatures hereinbefore disclosed with respect to the machine of FIG. 1.

The upper belt 82 and lower belt 84 of the machine 80 are of differentlengths, such that the downstream ends of both belts 82, 84 aregenerally aligned vertically, so as to minimize the size of the machineand avoid any wasteful overhang of the upper belt 82 with respect to thelower belt 84. Also, there is no mixer device 50 and no heated retrievaltray 64 in the machine 80, and the dispensing apparatus for the food islocated substantially under the lower belt 84, with the dispensingoutlet 85 therefor being located substantially over the dispensingplatform portion.

The batter 86 is pumped from a fully enclosed and sealed, cylindricalcontainer 88 of the dispensing apparatus for hygienic and pumpingefficiency purposes. The vacuum action of a peristaltic pump 90 emptiesthe container 88. A lid 92 for the container 88, sealed on its edges,gradually follows the batter down (due to the greater atmosphericpressure) towards the bottom of the container 88. The hygienic advantageis clear. In an open container, as opposed to the sealed container 88,during the process of pumping of thick batter, especially when the levelis low, a funnel of air forms between the outlet of the open containerand the surface of the batter (like a non spinning vortex). The airsucked into the outlet of such an open container decreases the volume ofthe batter delivered to the dispensing platform. This affects theprecision of dosing, especially, when the measuring of doses isperformed by means of pump timing or pump revolutions counting. Theabove mentioned arrangement of sealed container 88 and peristaltic pump90 eliminates that problem, allowing the container 88 to be completelyemptied so that almost 100% of the batter batch is used in forming thefood.

The belt tracking control and timing arrangement shown in FIGS. 5 and 6is provided by means of pins 96 mounted on the diameter edge of thedriven rollers 18, 22, the pins 96 engaging within eyelets 98 formed onthe belts 82, 84.

In reference to the upper and lower belt joint arrangement shown in FIG.7 for an automated belt cooking machine which is similar to that of FIG.1, the belts 100, 102 are of the same length to eliminate the belt jointimprint on the surface of the pancake and to ensure correct timing ofthe belts for intentionally imprinting artwork or the like on thepancake. The overlapping joint on the belt transfers less heat, causingvisible imperfection, and perhaps an under-cooking of the batter, whileslight variation in the thickness of the belt can be purposely used tocreate a desirable imprint on the pancake, say, by controlleddiscoloration of the surface. To achieve that, the belts 100, 102 areengaged in such a way that upper and lower belt joints are synchronisedto enter the mouth 52 one directly above the other. A sensor (not shown)for detecting the lower belt joint ensures that no batter is applied onthat joint and resets the timing for the batter application on the beltwhen required. Without the formerly mentioned synchronisation, thelatterly mentioned sensing and avoidance of both joints wouldsignificantly increase the cycle time and disallow placing imprints onboth faces of the pancake if the imprints are to be contained within theborder of the pancake (eg. a smiley face), as opposed to another type ofimprint, such as a background motif of random dots.

The ability to imprint artwork or the like on pancakes is an optional,but preferred, characteristic of the design and construction of themachine of the present invention.

The timing of the belts in this preferred machine is instrumental in itsability to produce high quality pancakes—to eliminate unintentionalimprints of the belt joint, and also, to facilitate intentional imprintson the pancake. The imprints can be applied on one side, or on bothsides, of the pancakes.

The technique involves altering the thickness of the belt, preferablythe lower belt, in the shape of the desired artwork by a small fractionof a millimetre.

It can be achieved by various methods. The artwork can be applied by:—

-   -   (1) increasing the thickness of the belt;    -   (2) decreasing the thickness of the belt; or    -   (3) embossing the artwork on the belt.

One way in which the thickness of the belt can be increased is toprovide a thin tape/film/foil (possible self-adhesive) or hightemperature, durable paint which is affixed/painted to the belt,preferably on the non-cooking side (between the platen and the belt).

In a specific case, a self-adhesive TEFLON tape (thickness 0.05-0.09 mm)is attached underneath the upper run of the lower belt (thickness 0.16mm).

The resulting effect is a discoloration of a dual nature. Firstly, thegreater heat transferring distance leads to a lighter color of thesurface of the pancake in that area. Secondly, the edge of the artworkunderneath the upper run of the lower belt creates a small pocket ofair. The air, as a poor heat conductor, in effect causes brightsilhouette around the artwork.

One way in which the thickness of the belt can be decreased is byetching or ‘engraving’ the surface of the belt, preferably the undersurface of the belt. The upper surface of the belt may also be etched orengraved so long as the exposed surface remains non-stick.

The embossing of the artwork on the belt, if carried out, is preferablyin the direction towards the cooked product. For the upper run of thelower belt, the embossed area is directed upwardly towards the pancakelaying upon it.

FIG. 9 shows a lower belt 120 in which artwork 122 in the form of apattern of a smiley face is affixed underneath the top run 124 of thebelt and is located between eyelets 126. The batter 128 is timed to bedeposited upon the top run 124 between the eyelets 126 so that thebatter covers the artwork 122. The compressive pressure experienced bythe pancake causes the artwork to be imprinted upon its underside andthe imprinted artwork on the pancake is revealed when the pancake isflipped over.

It is apparent that, just as the timing is used to avoid undesirablemarking of the pancake by the joint, the timing can also be used toplace an intentional image on the pancake by change of the thickness ofthe belt(s) within the space designated for the pancake. The imprint isnot achieved by any additional, non-related operation, as for example,additional print head or stamping device.

This imprinting feature may be used to imprint promotional materials (ielogos, ads, trademarks, names, news, announcements etc), raising aesthetic appeal, and adding distinctive character for various occasions.

In reference to the upper and lower belt joint arrangement shown in FIG.8 for an automated belt cooking machine which is similar to that of FIG.4, the belts 110, 112 have lengths which are a multiple of the distancedesignated for one pancake. In FIG. 8, the circles or dots shown alongthe length of both the upper and lower belts 110, 112 represent twofeatures. The filled dots 114 a, 114 b (there is one only for each ofbelts 110, 112) represent the actual joint position, whereas the emptydots 116 a, 116 b represent a potential upper belt joint alignmentposition. The relative positions of the filled dots 114 a, 114 b(between the upper and lower belts 110, 112) change with each rotationor revolution of the belts, but only to the extent that the filled dot114 a of the upper belt 110 always aligns with either the filled dot 114b or any one of the empty dots 116 b of the lower belt 112, and that thefilled dot 114 b of the lower belt 112 always aligns with either thefilled dot 114 a or any one of the empty dots 116 a of the upper belt110. The length between each adjacent pair of dots 114, 116 along eachbelt 110, 112 is always the same, and is greater than the length of apancake when conveyed between the belts 110, 112. As in the case of twogeared wheels of different diameter, the dots 114, 116 along the beltcircumferences will always engage, even though they “swap the partners”at each rotation. Furthermore, in this arrangement, the length ordistance designated for a pancake is equal to the circumference of theroller for the belt, i.e. (approx) roller diameter=50 mm, circumference(maximum pancake length or diameter)=157 mm. This allows for relativelysimple control of the batter dispensing. After initial alignment of thebelts and the rollers, a sensor switch (not shown) senses one point onthe side of the roller in order to pump the mix. Each turn of the rollertriggers the dosing of the batter. Also, the size of the pancake(determined by the duration of pumping) can be regulated by a simpleadjustable cam (not shown). In this arrangement, the two driven, frontrollers are engaged by two geared wheels at the end of the rollers.

Various modifications may be made in details of design and constructionwithout departing from the scope and ambit of the invention.

1. An automated belt cooking machine for preparing batter based foodproducts comprising: upper and lower overlapping, thermally conductivebelts, said belts being counter-rotatably mounted to a frame for saidmachine so that, in use, a bottom run of said upper belt and a top runof said lower belt co-operate to convey batter based cooking materialsto be cooked into said food products between said upper and lower belts,said lower belt extending a predetermined distance to one side of saidupper belt so as to provide a dispensing platform portion of said toprun of said lower belt for dispensing thereon said materials to becooked, so that, in use, said materials are conveyed in a directiontowards a mouth formed between said bottom run of the upper belt andsaid top run of the lower belt to receive said materials and thereafterare conveyed sandwiched between said bottom run and said top run to adownstream end of said lower belt, upper and lower heating platensmounted to said frame and in thermal contact with said bottom run of theupper belt and said top run of the lower belt, respectively, the lowerheating platen extending to beneath and being in thermal contact withthe dispensing platform portion of said top run of said lower belt, sothat the batter based cooking materials dispensed on the dispensingplatform portion are immediately exposed to heat from the lower heatingplaten of the top run, wherein the lower heating platen is convexlycurved to provide a progressively decreasing gap between the bottom runof the upper belt and the top run of the lower belt from the mouth to adownstream end of the lower belt, wherein said materials to be cookedare initially exposed to heat from said lower platen conducted firstlythrough said dispensing platform portion of said top run and thencontinually through the remaining portion of said top run toward saidmouth so as to cause said materials to gradually expand and allow therelease of gases trapped in bubbles produced by heating said materialsbefore said materials are sandwiched between said bottom run and saidtop run, and said materials to be cooked are then exposed to heat fromsaid upper platen conducted through said bottom run as well as from saidlower platen conducted through said top run for continuing to graduallyexpand said material and to apply outward pressure against the upper andlower platens and to increase the contact between the bottom run and theupper platen and between the top run and the lower platen as thematerials are being conveyed through the progressively decreasing gapbetween the bottom and top runs, whereby heat transfer is increased tothe said materials from the mouth to the downstream end of the lowerbelt so as to cook said batter based cooking materials.
 2. The automatedbelt cooking machine of claim 1 wherein said machine includes adispensing apparatus for said materials having a dispensing outletlocated over said dispensing platform portion.
 3. The automated beltcooking machine of claim 1 wherein said bottom run of the upper belt andsaid top run of the lower belt converge towards said mouth formedbetween said bottom and top runs to receive said materials.
 4. Theautomated belt cooking machine of claim 1 wherein said upper platen ispivotally mounted to said frame so as to allow for adjustment orvariation in the distance between said lower and upper platens toaccommodate different thicknesses and expansion of said materials beingcooked.
 5. The automated belt cooking machine of claim 4 wherein saidupper platen is pivotally mounted adjacent said mouth.
 6. The automatedbelt cooking machine of claim 5 wherein said upper platen is subject toa pivotal bias for retaining a predetermined distance between said upperand lower platens provided by a spring means.
 7. The automated beltcooking machine of claim 1 wherein said machine includes a lowerantiroller mounted to said frame adjacent said downstream end of saidlower belt, said lower antiroller and said lower belt being adapted torotate in the same direction so that, in use, said batter based foodproducts are peeled off said lower belt by the rotation of said lowerantiroller.
 8. The automated belt cooking machine of claim 7 whereinsaid machine includes an upper antiroller mounted to said frame adjacentsaid downstream end of said upper belt, said upper antiroller and saidupper belt being adapted to rotate in the same direction so that, inuse, said batter based food products are peeled off said upper belt bythe rotation of said upper antiroller.
 9. The automated belt cookingmachine of claim 1 wherein said lower belt includes at least one regionof variable thickness defining artwork to be imprinted on said food whensaid materials are conveyed sandwiched between said bottom run and saidtop run.
 10. The automated belt cooking machine of claim 1 wherein thebatter based food products include pancakes.